Looking Back on a Year as Co-Chief Restaurant Critics

Why It Matters

Their dual‑critic approach reshapes food journalism, amplifying the Times’ influence on restaurant reputations and consumer choices across the United States.

Key Takeaways

• Rao and Mishan reviewed restaurants across 12+ states.
• Introduced video reviews, breaking traditional print norms.
• Compiled top 100 NYC restaurants, influencing local dining.
• Focused on diverse cuisines, from Texas BBQ to Honolulu.
• Travel demands highlighted critics' lifestyle challenges and logistics.

Pulse Analysis

The New York Times’ decision to appoint co‑chief critics Tejal Rao and Ligaya Mishan marked a deliberate pivot from the single‑voice model that defined the paper’s food coverage for over a decade. In their first year the duo traversed more than a dozen states, delivering print reviews while simultaneously experimenting with short‑form video content that appears on the Times’ digital platforms. This hybrid approach reflects broader industry trends where traditional journalism meets multimedia storytelling, allowing critics to reach audiences who prefer visual cues alongside written analysis.

Rao and Mishan’s reviews quickly became a bellwether for restaurateurs seeking national exposure. Their selections for the annual 50‑best‑restaurants list and the exhaustive top‑100 New York City guide have already driven measurable traffic spikes to featured venues, translating into reservation surges and heightened media attention. By spotlighting regional specialties—from Texas barbecue at Barbs B Q to a black‑sesame streusel corn pudding in Honolulu—the critics underscore the growing consumer appetite for authentic, diverse culinary experiences, reinforcing the Times’ role as a tastemaker in the hospitality sector.

Looking ahead, the co‑chief model positions the Times to expand coverage beyond traditional metropolitan hubs, leveraging the critics’ complementary bases in Los Angeles and New York City. Their willingness to adopt emerging formats—such as Instagram‑ready reels and interactive maps—suggests a roadmap for deeper audience engagement and real‑time feedback loops. As diners increasingly turn to digital recommendations, the Times’ blend of authoritative critique and multimedia storytelling is likely to set a new benchmark for food journalism, shaping both consumer choices and industry standards for years to come.